Full recipe below, along with 3 different methods to use to make them! This is part 2 of me sharing some of my favorite videos from the past year🥳 ——- Egg White Method * 2 cups powdered sugar (+ more if needed) * 1/2 of an egg white * 1 Tbsp fruit/veggie juice * Optional: ½ tsp salt —- Meringue Powder Method * 1 ½ Tbsp meringue powder * 2 cups powdered sugar * 3 Tbsp fruit juice * Optional: ½ tsp salt —- Egg-Free Method * 1 ½ cups powdered sugar * 2 Tbsp juice * 1 Tbsp light corn syrup * Optional: Pinch of salt —— NOTE: if you’d like to use dye instead of fruit juice for coloring, then replace the fruit juice with water in each recipe. INSTRUCTIONS Egg White Method * Mix the ingredients together until they form a paste. If you want multiple colors, then divide the recipe and mix ingredients in separate bowls. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistnecy of toothpaste). * Fill a piping bag & pipe onto parchment paper or silicone baking mats. * Allow to dry 4 hours, preferably 24 hours. * Break apart and store in an airtight container. ——- Meringue Powder Method * Mix together the meringue powder, powdered sugar, & salt. * Stir in fruit juice one tablespoon at a time & mix. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe onto a silicone baking mat or parchment paper. * Allow to dry at least 4 hours, preferably 24 hours. * Break apart & store in an airtight container. ——- Egg-Free Method * Mix the powdered sugar, corn syrup, and salt. * Add in fruit juice one tablespoon at a time, mixing. Add more powdered sugar or liquid if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe lines onto a silicone baking mat or parchment paper. * Allow to dry, at least 24 hours, preferably 48 hours. PLEASE read notes and tips pinned in comments before making!:) sorry I ran out of room. ——- NOTES & TIPS: —— Foods for coloring ideas: raw beetroot, turmeric, carrot, berries, mango, papaya, pomegranate, cranberries, purple cabbage, saffron, matcha, herbs (like basil or mint), kale, spinach. —— TIP: when dyeing with fresh fruits/veggies, you can use small amounts of baking soda (a base) or vinegar or lemon juice (acids) to change the color of the fruit juice to your liking. It’s pretty cool and you can’t taste it unless you added a lot. Experiment with it in small amounts until you get the color you want! —— Note on piping bags: when cutting the top for your piping bag, make sure to start small. I cut the tiniest bit off and then tried it and cut more off if needed. Also, you can use a small piping tip if you’d like, but it’s not necessary. —— Note on storage: Make sure they are fully dry before storing so they don’t go bad or stick together. According to the blogs I have read, homemade sprinkles, using any of these methods, will keep for up to 1 year when stored in an airtight container. This was my first time making sprinkles so I have not done my own tests on this and therfore cannot guarentee this:). You can also keep your sprinkle batter stored in the fridge for weeks, or in the freezer for a few months and then just thaw and pipe the sprinkles whenever you want them.
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